Crawfish and Corn Chowder


This recipe comes from Louisiana Cookin’ Magazine April 2011. *

crawfish and corn chowder.jpg

  • 1 stick unsalted butter
  • 1 bunch green onions, chopped
  • 1/2 pound sliced white mushrooms
  • 8 ounces cream cheese, softened
  • 2 10.75-ounce cans cream of potato soup
  • 2 15-ounce cans corn, undrained, or kernels from 4 ears fresh corn
  • 1 pound peeled Louisiana crawfish tails with fat
  • 2 cups half-and-half
  • Tony Chachere’s Creole Seasoning

 

Melt butter in a heavy skillet, preferably cast iron, set over medium heat. Add the green onions and mushrooms and sauté until onions are wilted, about 5 minutes.

Add cream cheese and cook until melted and blended, about 4 minutes. Add soup, corn, and crawfish tails and cook until blended, about 5 minutes.

Stir in the half-and-half and heat through, about 6 minutes. Season with Tony Chachere’s seasoning. Serve hot.

* This recipe was originally published with the wrong title. Since then, we have corrected the error and published the correct recipe with the correct title.

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4 thoughts on “Crawfish and Corn Chowder

  1. Pingback: Roasted Corn Chowder - Can't Stay Out Of The Kitchen

  2. A crawfish and corn chowder recipe with NO CORN in it…..wake up and proofread before you publish if you want to be taken seriously, So(not)Fab.

    • Jim,
      Thanks for your passionate response and for noticing our grave error. It is actually worse than you thought…The recipe we published was not the crawfish corn chowder recipe at all, but the recipe for Lance’s Award-Winning Etouffee. While moving the massive amount of material from our old site to our new one, we attached the wrong title to the recipe. We’ve corrected the recipe so that it is, actually, the April 2011 Crawfish and Corn Chowder recipe originally published by Louisiana Cookin’ Magazine.

  3. Pingback: Corn-Chicken-Chile Chowder - Can't Stay Out Of The Kitchen

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